Lampuki (Mahi mahi) Pie

Lampuki are back in season this month! With every purchase I made over the past week the fish seem to be getting larger so it will soon be time to prepare some delicious Lampuki pies.
Lampuki is the Maltese name for Dolphin fish or Mahi-mahi. This fish is considered by some as the only fish during these months as it can be found in abundance at most fishmongers and is also sold by hawkers parking close to home.
Most families like to remove head and tail, then cut into thick chunks, dust the pieces with some flour and fry them in oil. This typical maltese supper is served it with some crusty Maltese bread, boiled potatoes and some kunserva (tomato paste).

Here is what you need for the pie

2 onions
Lampuki fillets chopped – Number depends on the how full you like your pies
400g Spinach leaves (you can use frozen)
1 large tin of peas
1 tin of chopped tomatoes
100g green pitted olives
Chicken or Fish stock – about 250ml
Short crust pastry about 500g – depends on the size of your pies
Start off by frying the sliced onion in a little oil until it is softened. Next add the tomatoes, the spinach and some of the stock.
Now add olives and the peas and stir. Add more stock if it is required. Finally add the fish fillets and gently stir the pot so as not to break your fish chunks.
Allow the pot to simmer for a couple of minutes until your fish is cooked.
It is important that the filling is completely cooled before making you pies. It is best to make the filling a day ahead and rest it in the refrigerator.
To prepare the pies, grease your baking dish and line it with the rolled out pastry. Pour your cooled filling in the dish and spread it around evenly. Make sure that there is no water in the filling at this point. Now cover the pie with some more pastry and bake in a preheated oven at 180C until nice and brown! This should take about 45 minutes depending on your oven.

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